Sizzling Beef and Broccoli in Garlic-Oyster Sauce

Ingredients

• 1 lb flank steak
• 4 cup broccoli florets
• 3 tbsp soy sauce
• 3 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 2 tbsp cornstarch
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 0,5 cup beef stock
• 3 tbsp peanut oil
• 1 tsp toasted sesame oil
• 2 unit green onions, sliced

Instructions

1. 1

   Slice 1 lb (450 g) flank steak against the grain into 1/4-inch strips. Toss with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil; rest 15 minutes to velvet the meat.

2. 2

   Whisk the sauce: 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1/2 cup beef stock, and 1 tbsp cornstarch until smooth.

3. 3

   Blanch 4 cups broccoli florets in salted boiling water for 90 seconds until bright green, then shock in ice water and drain thoroughly.

4. 4

   Heat a wok over high heat until it smokes lightly, add 2 tbsp peanut oil, and swirl. Sear the beef in a single layer for 60 seconds without moving, then stir-fry 30 seconds until edges are caramelized. Remove.

5. 5

   Add 1 tbsp peanut oil, then 4 minced garlic cloves and 1 tbsp grated ginger; stir-fry 20 seconds until fragrant but not browned.

6. 6

   Return the broccoli, toss 30 seconds to coat in the aromatics.

7. 7

   Pour in the sauce and bring to a rapid simmer, stirring until it thickens and turns glossy, about 1 minute.

8. 8

   Return the beef, toss to coat, and finish with 1 tsp toasted sesame oil and 2 sliced green onions. Serve immediately over steamed jasmine rice.